Development of seasoned gray oyster mushroom chips using vacuum frying process

Abstract

To make a value-added product of crispy chips from gray oyster mushrooms a vacuum frying condition was developed. The objectives of this research were to optimize a vacuum frying condition (frying temperature, time, and spinning process) for making vacuum fried oyster mushroom chips, and to evaluate a suitable flavor for seasoning the mushroom chips. Results showed that the optimal vacuum frying process was frying temperature and time of 120°C for 15 min and spinning speed at 1200 rpm (under pressure -700 mmHg; vacuum gage). The obtained gray oyster mushroom chips had a low moisture content, fat content, and fracturability. For sensory evaluation scale of 9-point hedonic and 5-point just about right (JAR), seasoned chips (with 8% barbecue flavor) got the highest overall linking score compared the other treatments with different seasoning levels and flavors. The analysis of the final product showed that the chips had a high fiber (25.62%) and protein (17.47%) content and a low moisture content (2.15%), water activity (0.308) and microbial loads (total plate count = 1 x 10³ CFU/g and yeast and mold content = 1 x 10² CFU/g).